Rooted in Rasam

A quick chicken curry, where curry leaves and coconut milk give it a distinct South Indian Flavor

Recipe

Marinade for 1 hr
1 kg chicken in
1 cup thick Coconut milk
1 tbsp Ginger Garlic paste
1 tsp Pepper
1 tsp Salt

Sauté till brownish in 2 to 3 tbsp  Coconut oil
1 cup Onion
Handful Curry leaves
1/2 tsp salt
Add 1 tsp Ginger Garlic Paste when onions are translucent
( Add 2 Thai Green Chills if you want it spicy )

Add 1 cup Tomatoes
Mix well. Shut and cook on low heat till half cooked

Add
4 tsp Coriander Powder
3 tsp Kashmiri Chilli Powder
1 tsp Garam Masala
1 tsp Fennel Powder
Sauté 2 mts adding few ounces of water if need be so masala doesn’t burn

Add Marinaded chicken
Mix well
Shut and cook at low heat till cooked, stirring ocassionally – about 15 mts
The chicken will give out water as it cooks and you shouldn’t need to add anymore.

Open and cook ar medium heat till water is absorbed to desired consistency, and oil oozes out for another 10 mts

Garnish with Cilantro

Serve with rice or rotis